Georgian tomato soup with fried eggplant
Course: Georgian Kitchen, Soup RecipesServings
4
servingsPrep time
20
minutesCooking time
20
minutesCalories
320
kcalIngredients
Tomatoes 1 kg
Red bell pepper 400 g
Cucumbers 100 g
Chilli 2 g
Garlic 10 g
Olive oil 10 ml
Eggplant 200 g
Deep fat oil to taste
Corn starch 2 tablespoons
Cilantro 2 twigs
Parsley to taste
Basil to taste
Salt to taste
Ground black pepper to taste
Directions
- Pour boiling water over the tomatoes, transfer to cold water and peel, chop and place in a blender.
- Put randomly chopped bell peppers, garlic, cucumbers in a blender, add salt, hot pepper, olive oil and blend until smooth. Put in the refrigerator.
- Cut the eggplant into 2 cm cubes, season with salt, roll in cornstarch and deep-fry for 2-3 minutes until soft and golden brown. Then transfer to a paper towel folded several times to remove excess oil.
- Try chilled soup – and add salt or pepper, if necessary. Pour into plates, put the eggplant on top. Decorate with herbs and serve.